Wednesday, December 16, 2009

Pugliese Pizza Buns (BBA Challenge)

When I read that I'd be dealing with another wet dough during this week's Bread Baker's Apprentice Challenge, I started to get nervous. Pugliese, originating in the southeastern Italian region of Apulia, is a rustic bread with a high level of hydration and I still have bread maker's night sweats over the last high-hydration bread I made. So I did what any proper coward would do. I took the easy route and made this dough into pizza, well actually pizza buns.

I already had my dough fermenting on the counter when I made this decision. You see, while I was waiting for the dough to rise, I was reading through my daily blog roll and found a fantastic recipe for pizza buns at Baker's Banter, King Arthur Flour's web blog. Pizza dough is rolled out and cheese and whatever toppings you like are sprinkled over the top before rolling the dough into a log and slicing it into cinnamon roll-like slices. The rolls are then partially baked before adding pizza sauce and more cheese. After returning to the oven to finish baking, these rolls are cheesy, saucy bundles of pizza goodness. I'm not kidding you, this is perhaps my favorite recipe find of the year! You're going to love these.

I'm going to guide you through the process here in the way that I made these pizza buns, but feel free to check out Baker's Banter for a pizza dough recipe as well as very detailed step-by-step photos of how they made these buns with different toppings.

Heat olive oil in a skillet. Add onions and saute to soften, 5-6 minutes. Add garlic and saute another minute or two. Remove from heat and cool to room temperature.

Spray counter top with cooking spray. Using a greased rolling pin, roll pizza dough into a 12"X18" rectangle. Sprinkle 1 cup of the cheese on the dough and press into the dough lightly.

Evenly spread cooled pepperoni topping over the rectangle.

Starting with the short end, roll the dough into a log, seam side down.

Using a ruler to help guide you, score the log into 1 inch sections.

Continue slicing through the score marks, creating twelve pizza buns. Line two baking sheets with parchment paper and place six buns on each sheet. Cover the buns with plastic wrap that has been sprayed with cooking spray. Let rise for 60-90 minutes.

What a cool idea. Sort of like savory cinnamon buns. I wouldn't look at it as chickening out, by making these. I would say you have an innovative, creative spirit and aren't a "go by the book" kind of girl!

They not only look brilliant, but taste brilliant. I just made them last weekend - I think this is my go-to pizza bun recipe now!!!! I omitted the olives, though. But the pugliese dough is PERFECT for these buns!!!

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com